Cranberry quark cake with coconut crumble

Ingredients for 1 servings:

• 200 g butter, soft
• 125 g sugar
• 3 eggs
• 300 g flour
• 1 packet of baking powder
• 500 g cranberries, frozen
• 3 eggs
• 1 pinch of salt
• 750 g low-fat curd cheese
• 1 tbsp vanilla pudding
• 200 g sugar
• 200 g desiccated coconut
• 125 g butter
• 150 g sugar

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

for a baking tray

Grease a baking tray and preheat the oven to 200°C (top/bottom heat). For the pastry, beat the butter and sugar with a whisk until fluffy. Add the eggs one at a time and mix in. Sift the flour and baking powder and add to the egg mixture. Mix everything until you have a smooth batter. Spread the batter evenly on the baking tray and smooth it down. Distribute the cranberries over the batter. For the icing, separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Beat the quark, vanilla pudding, egg yolks, and sugar until fluffy and fold in the beaten egg whites. Spread the mixture over the cranberries. Mix the desiccated coconut, butter, and sugar in a bowl and use your fingers to form crumbles. Spread these over the icing. Bake the cake in the preheated oven on the middle rack for 45 to 50 minutes. Since every oven operates differently, you should always keep an eye on the cake.